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Primavera pasta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant and zesty primavera pasta - a delightful vegetarian meal for any night.
Ingredients:
  • 1 lemon
  • 350g farfalle pasta
  • 150g pea
  • 1 bunch asparagus, trimmed, thinly sliced diagonally
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 zucchini, trimmed, thinly sliced diagonally or 8 zucchini flowers (optional, see tip)
  • 23.40 gm wholegrain mustard
  • Shaved parmesan, to serve
Instructions:
  • Zest the lemon using a zester or vegetable peeler, being careful to remove only the colored part of the rind. Then juice the lemon.
  • Boil the pasta in salted water according to package instructions until almost al dente. Toss in the peas, asparagus, and snow peas and cook for 1 minute, or until vibrant green and slightly crunchy. Drain thoroughly.
  • Heat oil in a frying pan over high heat. Cook zucchini or zucchini flowers for 2 minutes until tender. Transfer to a bowl. Cook garlic for 1 minute in the same pan. Stir in mustard, cream, lemon juice, and half the zest. Bring to boil and cook for 2 minutes until sauce thickens. Add zucchini and pasta mixture, toss to combine. Season with salt and pepper to taste.
  • Divide the mixture into serving bowls. Garnish with freshly grated lemon zest and Parmesan cheese. Serve promptly.

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